Authentic Cuban Bread Pudding: Grandma’s Best Recipe with Dulce de Leche

Prepare to fall in love with a dessert that truly embodies warmth, tradition, and incredible flavor: this authentic Cuban Bread Pudding. This isn’t just any recipe; it’s a cherished family secret, perfected by my Cuban grandmother over countless years. Every bite transports you straight to her kitchen, filled with the aroma of sweet cinnamon, rich milk, and perfectly baked bread. This recipe stands out as the best I’ve ever tasted, offering a creamy, tender texture and a depth of flavor that’s simply irresistible, especially when paired with a scoop of melting vanilla ice cream and a generous drizzle of dulce de leche.

If you’re a fan of classic Cuban desserts, you’ll definitely want to explore other delightful treats like this velvety flan and the comforting arroz con leche. They share the same heartwarming essence and rich flavors that define Cuban culinary traditions, making them perfect companions to this incredible bread pudding.

Ingredient Spotlight

The magic of this Cuban bread pudding lies in the quality and preparation of its simple yet essential ingredients. Each component plays a crucial role in creating its signature texture and unforgettable flavor. Always refer to the full recipe card below for exact quantities and detailed instructions.

Bread – The Foundation of Flavor: The type and condition of your bread are paramount. I wholeheartedly recommend using stale challah bread for this recipe. Challah, with its rich, slightly sweet, and eggy characteristics, absorbs the custard beautifully, resulting in a supremely tender and flavorful pudding. While challah is my top choice, you can certainly use other dense, rich breads like potato bread or brioche. The key, however, is that the bread must be stale, not fresh. Fresh bread is too soft and will turn mushy when soaked in the custard. Stale bread acts like a sponge, soaking up all the rich liquid without disintegrating, leading to that ideal moist, yet structured, bread pudding texture. To achieve perfect staleness, simply leave your cubed bread uncovered on your kitchen counter overnight, or even for a full day. This allows it to dry out sufficiently and prepare for its delicious transformation.

Ice Cream – The Ultimate Pairing: When it comes to serving this delightful dessert, vanilla ice cream is an absolute must! The cold, creamy vanilla melts slightly into the warm bread pudding, creating a heavenly contrast in temperature and texture that elevates the entire experience from delicious to extraordinary. The subtle sweetness of the vanilla perfectly complements the rich flavors of the pudding, making each bite a harmonious blend. Don’t skip this step for the best possible results!

Dulce de Leche – A Golden Embrace: This luscious, caramel-like sauce is a game-changer for this Cuban bread pudding. Dulce de leche is a sweet, thick milk caramel made by slowly heating sweetened milk until it caramelizes. It adds a layer of rich, buttery sweetness and a beautiful sheen that makes this dessert truly special. You can usually find dulce de leche in the baking aisle or the international foods section of your local supermarket. If your grocery store doesn’t carry it, it’s readily available for purchase online. Alternatively, for the adventurous home cook, it can be made by slowly simmering a can of sweetened condensed milk (still in the can!) in water for several hours until it thickens and caramelizes – just be sure to do your research on safe methods if you choose this route!

The Custard Base – Richness Personified: The creamy, irresistible core of this bread pudding is its custard. It’s a harmonious blend of whole milk, sweetened condensed milk, and evaporated milk. This trio of milks provides unparalleled richness, sweetness, and a creamy consistency that makes the pudding so decadent. Whole milk adds a classic dairy base, while sweetened condensed milk provides a concentrated sweetness and thickness, and evaporated milk contributes a deeper, slightly cooked milk flavor that is characteristic of many Latin American desserts. Together with eggs (for structure and binding), a hint of sugar (to balance the sweetness), fragrant vanilla extract, warm cinnamon, and a pinch of Kosher salt (to enhance all the sweet flavors), this custard creates a sublime soaking liquid that transforms the stale bread into a moist, flavorful masterpiece.

Expert Tips for Perfect Cuban Bread Pudding

Achieving bread pudding perfection is easier than you think with these expert tips, honed from generations of Cuban cooking:

• Choose Your Dish Wisely: The size of your baking dish dramatically impacts the pudding’s thickness and texture. For a wonderfully thick, substantial bread pudding that’s delightfully custardy, opt for a smaller 8×8 inch baking dish. If you prefer a thinner, slightly crisper pudding, a 9×13 inch dish will yield a shallower result. Both are delicious, but choose according to your preference!
• Don’t Skimp on the Grease: To ensure your beautiful bread pudding slides out easily and doesn’t stick to the pan, make sure to generously grease your baking dish with butter. This creates a non-stick surface and adds a subtle richness to the crust.
• The Warmth Factor: This bread pudding absolutely *must* be served warm! The heat unlocks its full aromatic potential and creates a tender, melt-in-your-mouth experience.
• The Trio of Delight: While delicious on its own, serving this bread pudding warm with a scoop of vanilla ice cream and a drizzle of dulce de leche is truly non-negotiable for the ultimate experience. This combination elevates the dessert from a solid 7 to a perfect 10, creating an irresistible play of warm and cold, creamy and sweet.
• Soak It Up: After combining the bread cubes with the custard, ensure that every single piece of bread is fully saturated. Gently press the bread down into the liquid if needed. Adequate soaking time, typically allowing it to sit for 15-20 minutes before baking, ensures a consistently moist and tender pudding, preventing dry spots.
• Testing for Doneness: To check if your bread pudding is perfectly baked, insert a knife or a wooden skewer into the center. If it comes out clean with no wet batter, your pudding is ready. Be careful not to overbake, as this can lead to a dry texture.
• Cool Down Before Serving: While we love it warm, allow the bread pudding to rest for 5-10 minutes at room temperature after baking. This brief cooling period helps it to set properly, making it easier to slice and ensuring that the custard is perfectly integrated.
• Alternative Toppings: Not everyone is a fan of ice cream or dulce de leche (though we highly recommend trying it!). For those who prefer different accompaniments, serve your warm bread pudding with a dollop of softened butter, a dusting of powdered sugar, or a drizzle of maple syrup for a different, but equally delightful, flavor profile.
• Spice It Up (Optional): For an extra layer of flavor, consider adding a pinch of nutmeg or a dash of rum extract to the custard mixture. These additions can enhance the traditional Cuban taste profile even further.

Storage and Reheating Tips

This Cuban bread pudding is so delicious, you might not have any leftovers! But if you do, here’s how to properly store and reheat it to maintain its wonderful flavor and texture:

• Cool Completely: Before storing, always allow any leftover bread pudding to cool completely to room temperature. This prevents condensation from forming inside the container, which can make the pudding soggy.
• Refrigeration: Once cooled, transfer the bread pudding to an airtight container. It can be safely refrigerated for up to 3 days.
• Reheating in the Microwave: For quick reheating, place individual slices on a microwave-safe plate. Heat on medium power for 30-60 seconds, or until warmed through. Be careful not to overheat, as this can dry it out.
• Reheating in the Oven: For a larger portion or if you prefer a slightly crisper exterior, preheat your oven to 300°F (150°C). Place the bread pudding in an oven-safe dish, loosely covered with foil to prevent drying. Bake for 10-15 minutes, or until heated through.
• Freezing (Optional): While best enjoyed fresh, bread pudding can be frozen. Wrap individual slices tightly in plastic wrap, then again in aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight and reheat as directed above.

The Heart of Cuban Desserts: A Cultural Delight

Bread pudding, in its many forms, is a global comfort food, but the Cuban rendition holds a special place, deeply rooted in family gatherings and traditions. Like many Latin American sweets, it often features the luscious richness of sweetened condensed milk and evaporated milk, ingredients that became staples due to their long shelf life and ability to transform simple desserts into creamy, decadent treats. In Cuban homes, a dessert like bread pudding isn’t just about satisfying a sweet craving; it’s about sharing love, creating memories, and celebrating heritage. My grandmother’s recipe, in particular, carries the essence of generations, a culinary legacy passed down to bring joy and a taste of home to everyone who tries it. It’s a testament to how humble ingredients can be transformed into something truly extraordinary through care and tradition.

Why This Bread Pudding Will Be Your New Favorite

What makes this Cuban bread pudding truly exceptional? It’s the harmonious blend of textures and flavors. The stale challah bread becomes incredibly tender, almost custardy, thanks to its deep soak in the rich milk and egg mixture. The hint of cinnamon adds a comforting warmth, while the sweetness is perfectly balanced, never overwhelming. But it’s the combination of the warm, spice-infused pudding with the cold, melting vanilla ice cream and the decadent, golden river of dulce de leche that truly seals the deal. This isn’t just a dessert; it’s an experience, a nostalgic journey to a Cuban kitchen where every dish is made with love and shared with joy. Prepare to make this recipe a staple in your own family tradition.

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Cuban Bread Pudding

By

Julie Maestre

My Cuban grandmother developed this Cuban bread pudding recipe, and it is truly the best I’ve ever had! This rich, creamy, and comforting dessert is perfect for any occasion, especially when served warm with vanilla ice cream and a drizzle of dulce de leche.

Prep:

15 minutes
mins

Cook:

1 hour
hr
10 minutes
mins

Total:

1 hour
hr
25 minutes
mins

Servings:
8

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Equipment

• 8×8 inch baking dish (for a thicker pudding) or 9×13 inch baking dish (for a thinner pudding)
• Large mixing bowl
• Whisk

Ingredients

• 
  ▢
  
  
  1
  lb
  challah bread ,
  sliced into 1-inch cubes (stale, see notes for details)

• 
  ▢
  
  
  1
  cup
  whole milk

• 
  ▢
  
  
  1
  14 oz
  sweetened condensed milk

• 
  ▢
  
  
  1
  14 oz
  evaporated milk

• 
  ▢
  
  
  ⅓
  cup
  granulated sugar

• 
  ▢
  
  
  4
  large eggs

• 
  ▢
  
  
  1
  tablespoon
  vanilla extract

• 
  ▢
  
  
  1
  teaspoon
  ground cinnamon

• 
  ▢
  
  
  ¼
  teaspoon
  Kosher salt

• 
  ▢
  
  
  2
  tablespoons
  softened butter,
  to generously grease the baking dish

Toppings (Highly Recommended!)

• 
  ▢
  
  
  vanilla ice cream

• 
  ▢
  
  
  dulce de leche

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Instructions

• Preheat your oven to 350 degrees F (175°C). Generously grease an 8×8 or 9×9 inch baking dish with softened butter, ensuring all sides and corners are covered to prevent sticking.
• In a large mixing bowl, prepare the rich custard. Whisk together the eggs, granulated sugar, sweetened condensed milk, whole milk, evaporated milk, Kosher salt, vanilla extract, and ground cinnamon. Mix until all ingredients are thoroughly combined and the mixture is smooth.
• Add the cubed stale bread to the custard mixture. Gently toss and stir well, making sure each piece of bread is completely coated and begins to soak up the liquid. Let the bread sit in the custard for about 15-20 minutes to absorb as much liquid as possible, pressing down occasionally to ensure full saturation.
• Pour the bread mixture evenly into the prepared, greased baking dish. Bake in the preheated oven for 1 hour and 10 minutes, or until a knife inserted into the center of the pudding comes out clean. The top should be golden brown and the edges set.
• Once baked, remove the bread pudding from the oven and allow it to sit for 5-10 minutes at room temperature before serving. This brief resting period helps the pudding set and makes it easier to slice. Serve warm with a generous scoop of vanilla ice cream and a luscious drizzle of dulce de leche. Enjoy this incredible taste of Cuba!

Notes

I highly recommend using stale challah bread for this recipe as its rich, eggy texture soaks up the custard perfectly. You may certainly use potato bread or brioche bread as well, but make sure it isn’t fresh. For best results, leave the bread cubes out overnight uncovered to ensure they are adequately stale and can absorb the custard well without becoming mushy. This step is crucial for achieving the ideal bread pudding texture.

Nutrition

Calories:
218
kcal

|

Carbohydrates:
29
g

|

Protein:
9
g

|

Fat:
6
g

|

Saturated Fat:
2
g

|

Polyunsaturated Fat:
1
g

|

Monounsaturated Fat:
2
g

|

Trans Fat:
0.01
g

|

Cholesterol:
114
mg

|

Sodium:
331
mg

|

Potassium:
146
mg

|

Fiber:
1
g

|

Sugar:
3
g

|

Vitamin A:
289
IU

|

Vitamin C:
0.02
mg

|

Calcium:
106
mg

|

Iron:
2
mg

Nutrition information is automatically calculated, so should only be used as an approximation. It may vary based on specific brands and serving sizes.

Additional Info

Author:

Julie Maestre

Prep Time:

15 minutes
minutes

Cook Time:

1 hour
hour
10 minutes
minutes

Total Time:

1 hour
hour
25 minutes
minutes

Course:
Dessert

Cuisine:
Cuban

Servings:
8

Calories:
218

Keyword:
cuban bread pudding, authentic bread pudding, dulce de leche dessert

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